Chocolate Caramel Maple syrup CHILLED cake

A no bake, super easy to make chilled cake.
A splash of Maple syrup with vanilla pudding enhanced by chocolate and caramel.

Last minute dessert idea to wow your guests.
Make a cold dessert and throw some sprinkles on top.

Chocolate salted Caramel Maple syrup chilled cake
No-Bake ... ice-box cake
A slight twist on another one of my ice-box cakes 

serves 8-10 persons

PRINTER version

(American / Metric measures)

. 1-1/2 cups (375ml) vanilla pudding (1 small pkg. with milk)
. 3 Tbsps. (45ml) cocoa powder (dutch-processed)
. 1/4 cup (60ml) pure Maple syrup
. 1/4 cup (60ml) salted caramel spread 
. 28 Savoiardi cookies (or Ladyfingers...or even graham cookies)
. 1/8 cup (30ml) pure Maple syrup
. 1/8 cup (30ml) Grand Marnier (or Triple sec), optional
. 1-3/4 cups (425ml) water

. extra cocoa powder 
. colored candy sprinkles


...Chocolate salted Caramel Maple syrup cream:
1. In a pre-chilled, medium bowl, make the pudding and set in the refrigerator for about 30 minutes.   
2. In another medium sized bowl, whisk together the cocoa powder and the caramel until smooth.  Set aside.
3. Afterwards, gently fold the chilled pudding into the thicker chocolate-caramel mix.  Cover and place into the refrigerator for at least 30 minutes before the assembly with cookies. 
... Assembly:
4. In a shallow dish, blend together the Maple syrup, optional liquor and water.  This will be used to pour over the cookies.
5. In a rectangle 8x11inch (20x28cm) shallow dish, place the first 14 cookies to make the bottom layer.  Then, pour half the prepared liquid.  Afterwards, spread half the prepared cream over top.  Repeat with the remaining 14 cookies, liquid and last layer of cream.  
6. Sift some extra cocoa powder on top and sprinkle with colored candy.  Enjoy.

Happy moments and flavourful wishes in all your kitchen adventures.


Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

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Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.